Odlums Halloween Tea Brack Recipe

jellybeans

Odlums Halloween Tea Brack Recipe

jellybeans

Odlums Halloween Choc Chip Muffins

odl-hoween-muffins-241016

Ingredients

250g / 8oz Odlums Self Raising Flour

125g / 4oz Caster Sugar

12g / 1/4oz Cocoa

50g / 2oz Chocolate Chips

1 Level Teaspoon Baking Powder

1 Large Egg

150ml / 1/4 pint Milk

1/2 teaspoon Vanilla Essence

125g / 4oz Margarine

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved) mixed with Cocoa Powder for chocolate topping & orange food colouring (mix red & yellow if orange not available) for Halloween

Plastic Spider/Halloween Novelty & sprinkles

METHOD:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl combine all dry ingredients.
  4. Mix the egg, milk and vanilla essence into the cooled margarine.
  5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into bun cases, making each case about two thirds full.
  7. Bake for 20 – 30 minutes until golden brown and cooked through.

Note

Makes 12 muffins if using bun cases or 8 muffins if muffin cases used.

Halloween Choc Chip Muffins

Odlums Halloween Tea Brack Recipe

jellybeans

Odlums Chocolate Centred Cupcakes

Catherine’s Crumpets

odl-crumpets-241016

 Ingredients:

125g/4oz Odlums Self Raising Flour Pinch of Salt 1 tablespoon Caster Sugar 1 Egg 150ml/1/4 pint Milk Oil for frying

Method:

  1. Sieve flour, salt and caster sugar into a bowl.
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

Serving Suggestions

  1. Serve with butter and jam.
  2. Delicious hot, with butter.
  3. Serve with Rowse Honey.
  4. Crème fraiche and fresh fruit.

Crumpets

Catherine’s Crumpets

odl-crumpets-241016

 Ingredients:

125g/4oz Odlums Self Raising Flour Pinch of Salt 1 tablespoon Caster Sugar 1 Egg 150ml/1/4 pint Milk Oil for frying

Method:

  1. Sieve flour, salt and caster sugar into a bowl.
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

Serving Suggestions

  1. Serve with butter and jam.
  2. Delicious hot, with butter.
  3. Serve with Rowse Honey.
  4. Crème fraiche and fresh fruit.

Crumpets

Catherine’s Crumpets

odl-crumpets-241016

 Ingredients:

125g/4oz Odlums Self Raising Flour Pinch of Salt 1 tablespoon Caster Sugar 1 Egg 150ml/1/4 pint Milk Oil for frying

Method:

  1. Sieve flour, salt and caster sugar into a bowl.
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

Serving Suggestions

  1. Serve with butter and jam.
  2. Delicious hot, with butter.
  3. Serve with Rowse Honey.
  4. Crème fraiche and fresh fruit.

Crumpets

Odlums Classic Victoria Sandwich

CategoryCakes

Cook Time20 mins

 

What you need:

  • 200g/7oz Odlums Self Raising Flour
  • 200g/7oz Butter (at room temperature)
  • 200g/7oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 4 Eggs, beaten
  • 2 tablespoons Milk

Filling

  • 125g/4oz Butter (room temperature)
  • 175g/6oz Icing Sugar
  • Few drops Goodall’s Vanilla Essence (optional)
  • Jar of good quality Raspberry Jam
  • Icing Sugar, for dusting

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
  7. Dust with icing sugar before serving.
  8. Store in an airtight container and enjoy within 3 days.

Classic Victoria Sandwich

Odlums Chocolate Centred Cupcakes